Salting can be done in three variations:

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Preparation of products
The main products of smoking, that is meat, fish and poultry, certainly require preliminary preparation for smoking. In this preparatory process, marinating or salting is used.

Dry. In this case, the products are treated with a dry curing compound. This method of salting is especially popular, as it is easy to do at home. The process itself is extremely simple - the products are rubbed with salt and placed in a suitable container, where a mixture of certain spices and salt is poured onto the bottom. Then business owner data top layer of salt is added, everything is pressed down with a weight and left alone for several days.
Wet method. In this case, marinades are used to process products. They consist of a saturated salt solution and favorite spices. Products are placed in this aromatic mixture, pressed with a weight and left to marinate.
Combined. When using this method, the products are first treated with dry spices and then placed in a marinade.
When smoking, all three options for pre-treatment of products are used, but naturally, marinades are able to saturate future smoked products with more refined and deep aromas. Let's consider some effective recipes for preparing products for cold smoking and the processes themselves.

Recipe selection
For the first steps in smoking, the simplest recipe for smoking small fish is quite suitable.

We smoke small fish
You will need:

The fish is small – a kilogram.
Water – 1 liter.
Sugar - one tablespoon.
Bay leaf - a couple of leaves.
Salt – three to four tablespoons.
Black and allspice peppers, as well as cloves – an acquired taste.
Preparation: